Still
Marziano Abbona & Giuseppe Caviola
Barbera d'Alba DOC
Barbera
Vineyard of production: Rinaldi - Monforte d’Alba, 3.2 ha
Average age of vineyards: 49 years
Yield: 8 tons per hectare
Organic
Sand, clay, and loam mixture
The vineyards of Abbona extend for a total surface area of 52 hectares (128 acres) over the best-positioned territories in Dogliani, Monforte d’Alba and Novello. All owned by the winery, the vineyards include some of the most renowned crus in the Langhe and are cultivated in the highest respect for the surrounding environment and for those who work in the vineyards.
The vineyards are cultivated and harvested by hand following methods passed down for generations. Many of the family vineyards are cultivated with old-growth vines up to 60 years of age. These express the highest quality of the territory where they were planted. Following the French tradition of classifying land parcels, the winery’s vineyards are divided by land quality according to factors of microclimate, position, and geology. Abbona uses only grapes from the best vineyards, located in the higher hills, to make their cru wines; the other grapes are used to make their core wines.
Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, max 31-32° C (88-90° F), for 16 days. Dry racking and decantation follow, with transfer to oak barrels of 500 liters. It is stabilized with cold temperatures in order to avoid the use of clarifying products and filtration. Average sulfite level: 40 mg/L. 2,350 cases produced annually.
In barrels for 9 months, followed by assemblage in stainless steel and bottling, done in mid-June. It rests in the bottle at a constant temperature of 14° C (57° F) for three months before release.
Vegan
Delaware, New Jersey, New York, and Pennsylvania
Intense aromas of fruit and spice due to aging in oak casks. The palate is warm and full-bodied, with good acidity and a balance between roundness and structure.